Microbial Hazards in Foods: Food‐Borne Infections and Intoxications

Fung, Daniel Y. C.

doi:10.1002/9780813820897.ch28

Cited by 18 publications

(11 citation statements)

References 2 publications

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“…In addition, the consumption of meat products with increased malonaldehyde (MDA) levels affects human health and causes adverse changes to glycolysis. Undesirable flavors and odors are also formed [2,3]. Therefore, an effective method is needed to protect intramuscular lipids against oxidative damage and to enhance meat quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

et al. 2019

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This study aimed to investigate the effects of dietary supplementation with dl-methionine (dl-Met) and dl-methionyl-dl-methionine (dl-Met-Met) in breeding pigeons on the carcass characteristics, meat quality and antioxidant activity of squabs. A total of 324 pairs of breeding pigeons were selected and allotted to 9 treatments in a completely randomized design, and the birds were fed dietary treatments for 45 d, including a Met-deficient basal diet (BD, crude protein = 15%, Met = 0.25%) and BD + 0.15%, 0.30%, 0.45%, or 0.60% dl-Met or dl-Met-Met diets. Compared with the diet fed to the BD group, dietary dl-Met or dl-Met-Met supplementation effectively increased the carcass yield, semieviscerated yield, eviscerated yield, breast muscle yield, thigh muscle yield, a* value, catalase activity, total superoxide dismutase activity and glutathione peroxidase activity, but decreased the L* value, malonaldehyde concentration, drip loss and cooking loss of squabs (p < 0.05). The relative bioavailability values of dl-Met-Met relative to those of dl-Met were 467% and 376% based on carcass yield and breast muscle yield, respectively (p < 0.001). Moreover, dl-Met-Met was more effective than dl-Met in decreasing the drip loss and improving the antioxidant activity of the breast and thigh muscles of squabs (p < 0.05). As a source of Met, dl-Met-Met, rather than dl-Met, was more beneficial to squabs.

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Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

et al. 2019

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“…The specific chemical composition of meat promotes microbial growth, which, over time, may lead to deterioration of meat quality or/and its spoilage. When unacceptable levels of microorganisms are present in raw meat, off-odours, off-flavours, discoloration and slime develop and meat becomes unappealing and unsuitable for human consumption [ 4 , 5 ]. Qualitative and quantitative changes in meat reduce the length of its shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

et al. 2017

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Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed. Application analyses of hydrosol were performed during 0, 7, and 14 days of refrigerated storage in MAP (modified atmosphere packaging). Ferric reducing antioxidant power (FRAP) and (2,2-diphenyll-picrylhydrazyl (DPPH) analysis confirmed the antioxidant properties of A, C, and PEC. Sample C (1.0%) was characterized by the highest DPPH value (174.67 μM Trolox/mL) of all variants. PEC samples consisted of A 0.3%/C 1.0% and A 0.6%/C 1.0% were characterized by the greatest FRAP value (~7.21 μM Fe2+/mL) of all variants. TAC losses caused by thermal treatment of meat were reduced by 45% by coating meat with experimental hydrosols. Application of PEC on the meat surface resulted in reducing the total number of micro-organisms, psychrotrophs, and lactic acid bacteria by about 61%, and yeast and molds by about 45% compared to control after a two-week storage.

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“…Meat transported at higher temperatures showed higher populations of coliform and Salmonella . It is well known that bacteria in the coliform group such as Escherichia coli can grow at a high optimal temperature of 37 °C; however, they can still grow at 8 °C and survive at −20 °C of frozen storage [ 47 ]. Even though bacteria such as Escherichia coli can still multiply at 8 °C, the rate at which they grow or multiply is suppressed by up to 4–6%.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation

Hayat

Kaka

Sazili

2021

Foods

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Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.

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Microbial Hazards in Foods: Food‐Borne Infections and Intoxications

Cited by 18 publications

References 2 publications

Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation

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